Beef and Bean Chimichangas is a traditional American recipe (from Sonora, Arizona) for a classic deep-fried tortilla wrap filled with a blend of minced beef, refried beans and sweetcorn in taco sauce that are deep fried vto cook. The full recipe is presented here and I hope you enjoy this classic American version of: Beef and Bean Chimichangas.
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Ingredients:
500g (1 lb) minced (ground) Beef
3/4 cup Onion, chopped
1 1/2 cups Corn
500ml (2 cups) Taco Sauce (just use your favourite)
2 tsp Chilli Powder
1 tsp Garlic Salt
1 tsp Ground Cumin
400g (16 ounce) tin Refried Beans (or use this site’s recipes for home-made refried beans)
6 15cm (12 in) diameter Flour Tortillas
grated Cheese, for serving
Method:
Start heating up about a 5cm (2 in) depth of oil in a pan.
In another pan, brown the minced (ground) beef over medium-high heat. Drain the excess fat, then add the onion and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through (about 3 minutes), then remove from heat, and set aside.
Heat a tortilla in the microwave for about 10-15 seconds so that it will be pliable for folding. Open the tin of beans, then spread a layer of beans onto the centre of your tortilla. Spoon the beef mixture down the centre, and then top with as much grated (shredded) cheese as you like.
Roll up the tortilla, and arrange them seam-side down into your hot oil (once it reaches 175°C [350F]). Once it turns golden brown, flip it to the other side. When all sides become golden brown, take it out of the oil and top with your favourite toppings.
Suggestions are sour cream, guacamole, lettuce, tomatoes, onion, cheese, etc.
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